Chicken peratal

Ingredients:

• 1.5kg chicken thigh fillets, each cut into 4 pieces
• 1 tbs ground turmeric (see note)
• 12 cloves garlic, crushed
• 160ml (2/3 cup) vegetable oil
• 8 small onions,
• 6 thinly sliced,
• 2 finely chopped
• 3cm piece ginger, peeled, finely grated
• 4 sprigs curry leaves, leaves picked, plus extra, to serve
• 3 cinnamon quills
• 10 cardamom pods
• 5 star anise
• 3 tsp ground cumin
• 2 tsp ground fennel
• 2 tsp chilli powder
• 2 tsp curry powder
• 2 tsp caster sugar
• 2 tbs light soy sauce
• Basmati rice, to serve

Cucumber raita:

• 2 Lebanese cucumbers, coarsely grated
• 280g (1 cup) Greek-style yoghurt
• 2 tbs chopped mint leaves
• 1/2 tsp ground cumin, plus extra, to serve

Preparation:

             Combine chicken, turmeric, two-thirds of the garlic and 1 tsp salt in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes to marinate.

            Heat 60ml (1/4 cup) oil in a large frying pan over medium–high heat. Add sliced onions and 1 tsp salt, and cook, stirring frequently, for 20 minutes or until golden. Transfer to a bowl.

            Reduce heat to medium and add 60ml (1/4 cup) oil to the pan. Place half the chicken in a single layer in the pan and cook for 1 minute each side or until browned (make sure you only brown the chicken and not cook it all the way through). Transfer to a tray. Repeat with the remaining chicken, adding a little extra oil, if necessary.

          Wipe the pan clean, place over medium heat and add remaining 2 tbs oil. Add chopped onions and cook for 5 minutes or until soft. Add remaining garlic and ginger, and cook, stirring, for 1 minute or until fragrant. Add curry leaves, cinnamon quills, cardamom pods, star anise, cumin, fennel, chilli powder and curry powder, and stir for 1 minute or until fragrant. Add 125ml (1/2 cup) water and return the chicken to the pan and cook for 5 minutes or until the chicken is cooked through and the sauce thickens slightly.

           Meanwhile, to make cucumber raita, place cucumbers, yoghurt, mint and cumin in a bowl and stir to combine.

           Stir sugar, soy sauce and sliced onions into the curry until combined. Transfer to a large bowl and top with extra curry leaves. Serve with rice and raita, sprinkled with extra cumin.